Whole Grain Spaghetti with Brussels Sprouts and Mus

Name: Whole Grain Spaghetti with Brussels Sprouts and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 pound whole-grain or whole wheat spaghetti; 1 cup grated Pecorino Romano; 1/4 cup extra-virgin olive oil; 1 pound Brussels sprouts, trimmed, halved and thinly sliced; 1 medium onion, finely chopped; 1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped; 3 cloves garlic, minced; 3 teaspoons kosher salt; Freshly ground black pepper; 1 cup creme fraiche, at room temperature (about 8 ounces); 1/2 cup vegetable broth; 2 tablespoons fresh lemon juice (from 1/2 large lemon); Zest of 1 large lemon; 1/2 cup slivered almonds, toasted*

Servings: persons

Kosher salt
1 pound whole-grain or whole wheat spaghetti
1 cup grated Pecorino Romano
1/4 cup extra-virgin olive oil
1 pound Brussels sprouts, trimmed, halved and thinly sliced
1 medium onion, finely chopped
1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped
3 cloves garlic, minced
3 teaspoons kosher salt
Freshly ground black pepper
1 cup creme fraiche, at room temperature (about 8 ounces)
1/2 cup vegetable broth
2 tablespoons fresh lemon juice (from 1/2 large lemon)
Zest of 1 large lemon
1/2 cup slivered almonds, toasted*

1
*Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet.
2
Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes.
3
Cool completely before using.
4
Bring a large pot of salted water to a boil over high heat.
5
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
6
Drain and place in a large serving bowl.
7
Toss with 1/2 cup cheese.
8
In a large skillet, heat the oil over medium-high heat.
9
Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
10
Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes.
11
Add the creme fraiche, vegetable broth, lemon juice and lemon zest.
12
Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes.
13
Stir in 2 teaspoons salt and 1 teaspoon pepper.
14
Pour the sauce over the pasta, add the almonds and toss until coated.
15
Sprinkle with the remaining cheese and serve.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Kosher salt, 1 pound whole-grain or whole wheat spaghetti, 1 cup grated Pecorino Romano, 1/4 cup extra-virgin olive oil, and more.

Yes, Whole Grain Spaghetti with Brussels Sprouts and Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Grain Spaghetti with Brussels Sprouts and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions